I came across the Life-Changing Bread about around the time when Sarah Britton first shared the recipe on My New Roots in February 2013. Like it’s been saved in my Evernote since March 2013.

For some reason it took me until a few weeks ago to actually make it. I have no idea why, because it’s so incredibly simple and easy to make and I pretty much always have the ingredients in my pantry.

Plus the thing tastes downright delicious so now I’m dealing with over two years of why-didn’t-I-bake-it-regrets!

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Well yes actually, it kind of did. Here’s why:

  • It’s stupidly easy to make. Especially for bread. No kneading, rising or mucking around with gluten free flours and speciality ingredients trying to work out the exact scientific ratio for gluten-free-bread-success.
  • It uses ingredients all from the pantry. So it’s great for baking any time and if you’ve got a decently stocked “healthy” pantry, then you probably have all of these ingredients.
  • You can substitute a lot of the ingredients. Even if you don’t have the exact ingredients that Sarah used, you can swap the seeds and nuts for variations as well things like ground flaxseed instead of whole. I made a few of my own modifications to suit what was in my pantry and it still worked perfectly!
  • It’s a great alternative to even store-bought bread. Even the gluten free stuff. Because you made it at home, so there’s no preservatives or additives. Plus I know you’re going to make it with love.
  • It’s packed with fibre and healthy fats. The psyllium husk that basically binds it all together (that stuff absorbs liquid and turns gooey like there’s no tomorrow) is an excellent source of fibre for your digestion. But go easy on how many slices you eat of this …
  • It’s freezable and toastable. I froze half my loaf (sliced first) and it’s still great – just pop it in the toaster. It makes the best toast ever too.

So don’t get the why-didn’t-I-bake-it-regrets like me and go and make this NOW.

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The Life-Changing Bread

(With a few adaptations by me)

Ingredients
½ cup sunflower seeds
½ cup pumpkin seeds (pepitas)
½ cup ground flaxseed meal
½ cup almonds
1 ½ cups wheat free oats (Freedom Foods)
2 tbsp chia seeds
3 tbsp psyllium husk
1 tsp Himalayan sea salt
1 tbsp rice malt syrup
3 tbsp melted coconut oil
1 ½ cups water

Method

  1. In a flexible, silicone loaf pan combine all dry ingredients, stirring well. Whisk rice malt syrup, coconut oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon.
  2. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it. (Note: mine was fine after about 2 hours using these ingredients).
  3. Preheat oven to 175°C.
  4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
  5. Store bread in a tightly sealed container for up to five days. Freezes well too, slice before freezing for quick and easy toast!

Q & A
(From My New Roots)

1. There is no substitute for the psyllium husks. Whenever I write an entire article about a specific ingredient, it is because THAT is the point of the recipe, as it highlights one way you can use it. For those of you who can’t find psyllium, buy it online. It’s cheap.
2. For nut substitutions, the bulk of this bread is nuts and seeds so you’ll have to skip the recipe. If it is JUST a nut allergy and seeds are okay, replace the nuts with seeds.
3. You can use ground flax seeds instead of whole, but you’re going to need a lot more water as the ground flax seed is highly absorbent.
4. Substituting the oats with quinoa flakes may work, but again, they absorb a lot more water than oats do. Add more water accordingly.
5. Oats are inherently gluten-free, but if you have a sensitivity to gluten, make sure to purchase certified gluten-free oats.
6. For sugar-free or low-sugar diets, use a pinch stevia to replace the maple syrup.
7. A flexible, silicone loaf pan is best because you can test to see if the dough is holding together, and it’s easy to remove the loaf from the pan, BUT, a regular pan should be fine.
8. This bread is not raw. I haven’t tried drying it out. If you want to make it raw I suggest *trying* to slice it before you bake it and dehydrating the slices individually.

 

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